All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose Between Two Options
- $12 for $20 worth of food and drink - Norman Rockwell location ($20 value)
$12 for $20 worth of food and drink - Fort Apache location ($20 value)
- List of redemption locations. Only valid at location listed on voucher.
Mozzarella: Staple of the Slice
Pizzas offer many flavor combinations, but most start with the blank canvas of a blanket of mozzarella. Learn how pizza got stuck with its favorite cheese with Groupon’s exploration of mozzarella.
Although proto-pizzas can be detected in culinary history as early the sixth century, the mozzarella-covered version we know today wasn’t born until 1889. That’s when King Umberto I and Queen Margherita of Italy commissioned Neapolitan chef Raffaele Esposito to prepare an assortment of his native city’s pizza—elemental dishes that showcased tomatoes, olive oil, and herbs. Wanting to bake a suitably patriotic pie, Esposito took inspiration from the Italian flag and created an arrangement of red tomatoes, green basil, and white buffalo mozzarella. The queen so adored the mozzarella-centric incarnation that Esposito named it Pizza Margherita in her honor and begin marketing it as the standard. But, although mozzarella got its start in the pizza business for political reasons, dough twirlers around the world continue to use it for three reasons.
Taste: Mozzarella has a rich, salty flavor that harmonizes with the pie’s sauce and other toppings but lacks the pungency of sharp or “stinky” cheeses. Ideally, it’ll never overpower even the mildest pepperoni or vegetable.
Low Moisture Level: The vast majority of US pizzas rely on a low-moisture version of mozzarella, which means it exudes less water as it heats up. This allows the cheese to become gooey without dampening the crust’s crunch. Low-moisture cheeses also have a longer shelf life, allowing pizzerias to buy in bulk.
Meltability: Cheese makers (or their machines) knead and spin mozzarella until it’s springy and pliable—a texture familiar to anyone who’s enjoyed a stick of string cheese. This signature stringiness allows the cheese to stretch and fuse to the other ingredients as it melts. In contrast, oilier cheeses, such as cheddar or american, become a sticky, liquid-like substance under intense heat, making for a messier slice.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Not valid with any other specials or promotions. Valid for Dine-in only. Valid only for location purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Streets of New York Pizza
In 1976, the founders of Streets of New York Pizza dreamed of starting a neighborhood restaurant that served New York-style pizza and pasta dishes. They wanted to bring a bit of the authentic East Coast taste they missed to Phoenix, with a goal of being guests favorite pizza restaurant, no matter if they were at home with friends, ordering a delivery, picking up on their way home from work, or dining in one of the stores. This vision of serving great tasting food and being the neighborhood gathering spot helped them create a family business, “Streets of New York”.
For 40 years, Streets of New York has continued to serve quality pizza and pasta dishes. The restaurants prepare tried-and-tested family recipes, and their passion for quality is clear as they use only the best products. They make their pizza dough fresh every day, and use the highest quality meats, 100% real cheeses, and garden-fresh vegetables.